Sheet-Pan Cajun Chicken and Corn
Roast your chicken and veggies together—there's barely any cleanup!
By Ree Drummond
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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Try making your own Cajun seasoning: Just mix garlic powder, paprika, salt, black pepper, and cayenne.
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Ingredients
- 5 Tbsp. olive oil, plus more for the pans
- 6 ears of corn, shucked and cut into 4 pieces
- 5 stalks celery, sliced on an angle
- 2 8-ounce bags baby bell peppers, halved and seeded
- 1 tsp. fresh thyme
- 4 tsp. Cajun seasoning
- 1 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 6 skinless, boneless chicken breasts (about 8 ounces each)
- 2 garlic cloves, grated
- 2 Tbsp. salted butter
- 1/4 cup fresh parsley, chopped
- Hot sauce, for serving
Directions
- Step 1Preheat the oven to 425˚. Brush 2 rimmed baking sheets with olive oil. Toss the corn, celery and bell peppers with the thyme, 3 tablespoons olive oil, 1 teaspoon each Cajun seasoning and salt and a few grinds of pepper in a large bowl until well coated. Divide between the baking sheets and spread in a single layer.
- Step 2Add the chicken to the same bowl. Add the garlic and remaining 2 tablespoons olive oil and 1 tablespoon Cajun seasoning. Toss well to coat.
- Step 3Add 3 chicken breasts to each baking sheet, nestling them in the vegetables. Season with salt and pepper. Bake,
rotating the baking sheets halfway through, until the chicken is just cooked through and the vegetables are tender, about 25 minutes. Transfer the chicken to a platter. - Step 4Add 1 tablespoon butter to each tray of vegetables and toss until the butter melts and the vegetables are glazed; add to the platter with the chicken. Top with the parsley and serve with hot sauce.
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